Buckwheat blinis

Every year at Christmas, we start the day with a posh breakfast of blinis with smoked salmon and cream cheese. These little pancakes are traditionally made with buckwheat, which is gluten free. 

Ingredients

• 150g buckwheat flour
• 2 tsp baking powder (gluten free)
• Pinch of salt
• 2 eggs, lightly beaten
• 300ml milk
• Oil, for frying

Method

1. Sift the buckwheat flour, baking powder and salt into a large jug.
2. Add the egg and a little of the milk and beat together. Keep adding the milk a bit at a time, beating as you go, until you have a smooth mixture of a pourable consistency. 
3. Put a little oil into a griddle pan or frying pack, smear it around with kitchen paper to cover the surface and heat until the pan is hot.
4. Drop teaspoons of batter onto the pan.
5. When bubbles appear on the surface of the blinis and the base is golden, turn them over and cook the other side. Transfer cooked blinis to a cooling rack.
6. Repeat with the remaining batter.
7. Wrap and store cold blinis in the fridge (or freeze for another day). To reheat, pop onto a dry, hot griddle pan for a 30 seconds each side.